The Keto RN Dairy Free Keto Lemon Poppyseed Bread

Dec 17

The Keto RN Dairy Free Keto Lemon Poppyseed Bread

Ingredients:

5 eggs at room temperature (important)

3/4 cup keto sweetener ( I used Monkfruit and erythritol blend)

1/2 cup coconut oil ( butter if not dairy free)

2 cups almond flour

1/4 cup coconut flour

1 tablespoon baking powder

1/4 cup lemon juice

1/4 cup poppyseeds

Glaze:

1/2 cup powdered sugar free sweetener

1 tablespoon almond milk (add more to thin glaze as needed)

1 tablespoon lemon juice

1 tablespoon lemon zest (optional)

Instructions:

Preheat oven to 350°. Line a 9” x 5” loaf pan with parchment paper spray the parchment paper to make sure the cake doesn’t stick. Set aside.
In a medium bowl, whisk together eggs, sugar-free sweetener, melted coconut oil ( or butter), add a lemon juice. Make sure your coconut oil is not burning hot, or it will cook the eggs and create lumps. All your ingredients should be close to room temperature. Cold ingredients will solidify the coconut oil and create lumps. Set aside.
In a large mixing bowl, whisk together the almond flour, coconut flour, and baking powder. Stir to combine the flowers evenly.
Pour the wet ingredients into the dry ingredients and mix well.
This will form a thick cake batter.
Pour in to your loaf pan making sure your batter is even.
Placed the pan in the center of your oven and bake at 350° for 40 minutes, or until golden brown on the top. Use a toothpick to make sure the center is done.
After 10 minutes of cooling remove the bread from the loaf pan by lifting up the parchment paper. Transfer to a rack to cool completely.
Add a glaze after bread cools completely.
Enjoy!

Nutritional info:

Servings: 16

Serving size: 1 slice

Cals: 174

Fat: 11 g

Carbs: 5g

Net Carbs: 4g

Protein: 4.4g

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